This is an upscale stew. It is good, too.
2 dressed young squirrels (2 lbs.)
1 1/2 tsp. salt
1/2 cup flour
1/2 cup shortening
1/2 - 3/4 cup water
1 1/2 cups milk
1 tsp. grated onion (optional)
Wipe squirrel thoroughly with a damp cloth. Remove any hair and scent glands. Examine carefully to locate imbedded shot and remove with a sharp pointed knife. Wash thoroughly inside and out in warm water. Drain well and cut into serving pieces. (Never wash after cutting up.) Combine salt, pepper, and flour. Dredge meat and coat well. Heat shortening in a heavy skillet; brown meat slowly on all sides to a rich brown (about 15 minutes). Add 1/4 cup of water; cover tightly; reduce heat and simmer gently until tender (about 30 minutes). Add remaining water as needed.
Squirrel should be very tender when done. Remove squirrel to a hot platter; cover and keep hot. Blend any leftover seasoned flour into the fat remaining in skillet. Add milk gradually and cook until gravy boils and thickens, stirring constantly. Serve at once with squirrel. Add the grated onion for additional flavor, if desired. 4 servings.